Delivery marketplaces take 25% to 35% of every order and booking platforms charge per cover. The same table, on your own domain, pays no commission.
A neighbourhood bar competes twice for the same customer. Once on the street, when they walk past and read the board. And again on the phone, half an hour earlier, when they decide where to eat without having left the house.
The second one is the one that gets lost. The menu is a PDF that takes forever to open, the booking goes through a phone nobody can pick up mid-service, and the delivery order comes in through a marketplace taking 25% to 35% of every ticket.
We work with bars, set-menu restaurants, market kitchens, bakeries, gelaterias and production kitchens with a counter. The conversation almost always starts the same way: “we get plenty of orders through the app, but there’s nothing left at the end of the month”.
The menu is the content that changes most often and the most expensive thing to maintain if it depends on someone else. It is edited from a phone, publishes instantly, and carries allergens dish by dish — which is also a legal requirement.
Booking platforms charge a flat fee, a per-cover commission, or both. On your own domain the booking is yours, and so is the customer’s email address — which is what lets you tell them you close in August.
Collection is where the margin is: no rider, no commission, and the customer walks through your door. Delivery gets built afterwards, and only if the numbers work.
The last-minute search happens on the map, not on plain Google. That is decided by the Google Business Profile, and by the site saying the same thing as the profile — which it almost never does.
Fifty or sixty delivery orders a month through a marketplace at an average 30% commission, and table bookings coming in by phone in the middle of service. The brief was not “a website”: it was recovering the margin on those orders and not answering the phone at two o’clock.
Comerç package shape, plus monthly maintenance. Fixed quote in two working days
None of this is an extra billed separately: it is inside the project. We give the reference so you or your accountant can check it.
Information on the fourteen allergens is mandatory for food served unpackaged. On a digital menu that means dish by dish and readable on a phone, not a general notice at the foot of the page.
Source: Regulation (EU) 1169/2011 and RD 126/2015
The invoicing regulation requires software that cannot alter its records, with a hash and a QR code on every invoice. Companies from 1 January 2027, sole traders from 1 July 2027. It gets set up before the date, not the week before.
Source: RD 1007/2023, dates extended by RD 254/2025 and RDL 15/2025 (BOE)
If you display ratings on your site, you must explain whether you check that they come from real customers, and how. Publishing them without saying so is an unfair commercial practice, not a layout detail.
Source: RDL 24/2021, transposing Directive (EU) 2019/2161 (BOE)
Half an hour, in person in Barcelona or over video. You tell us about the business and we tell you whether we can help.
Within two working days you have the scope, the price and the date in writing. No small print.
You watch it happen at a real address from day one. Two rounds of changes included.
We publish it, show you how to run it, and stay on call. Or you take the keys and run it yourself.
The places where this has a version of its own. Not every Barcelona district: the ones where this trade’s problem changes shape.
If your question isn’t here, write to us and we’ll answer it. Contact
It depends on volume. On delivery, marketplace commission runs 25% to 35% depending on the platform and the contract; on collection through your own site you pay only the payment gateway, around 1.5%. On table bookings the saving is whatever flat fee or per-cover charge you pay today. Before we start we run the number on your actual orders, not on an example.
Yes, and it is the part that matters most. It is edited from a phone and publishes instantly, menu of the day included. If you would rather we handled it, that sits inside maintenance — but we don’t want you needing a phone call to change a price.
Two things bring them down: the automatic same-day reminder with a one-tap cancel link, and a deposit or card guarantee on large groups. The second is optional and doesn’t suit every place; the first suits everyone.
For being found, the Google profile does a lot of work and it is free. What neither Instagram nor the profile gives you is booking and ordering without an intermediary, or a customer list in your own name. If budget is tight, start by finishing the profile and build direct booking after.
Tell us how many orders and how many bookings you do a month. We’ll send back the number you pay now and what it would cost to run it yourself.